Creamy Chicken and Gnocchi Soup
Ingredients
The soup base
-
1
teaspoon
olive oil
-
1
cup
diced onions
-
3
cloves
garlic, minced
-
4
cups
fat free reduced sodium chicken broth
-
½
cup
water
-
1
lb
boneless skinless chicken breasts
-
1
cup
chopped carrots
-
1
cup
chopped celery
-
½
teaspoon
dried rosemary
-
½
teaspoon
dried thyme
-
⅛
teaspoon
nutmeg
The creamy mixture
-
6
tablespoons
flour
-
½
teaspoon
salt
-
¼
teaspoon
black pepper
-
5
tablespoons
light butter
-
2
cups
fat free half-and-half
The gnocchi and greens
-
16
oz
package of gnocchi
-
2
cups
torn fresh spinach leaves
Instructions
- Heat olive oil in a pot over medium heat and sauté onions and garlic until softened.
- Add chicken broth and water, bring to a boil, then add chicken, carrots, celery, rosemary, thyme, and nutmeg. Simmer covered for 25-30 minutes.
- In a separate pan, mix flour, salt, and pepper. Melt butter and whisk in the flour mixture, then gradually add half-and-half until smooth.
- Remove chicken from the pot, chop it, and set aside. Add gnocchi to the pot and cook according to package instructions.
- Stir in the creamy mixture, then add the chopped chicken and spinach. Cook until spinach is wilted and serve warm.
Nutrition Facts (estimated)
Servings
10
Calories
227
Total fat
5g
Total carbohydrates
30g
Total protein
14g
Sodium
20mg
Cholesterol
20mg
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